I had some sweet potato hash over the weekend from the local Caveman Truck (A paleo food truck) which was really good. So today I decided I would experiment and try to come up with something similar to have with my eggs for breakfast. I wanted to make an amount that would last the whole week for me and Tim. Mornings can be hectic and I’m certain most people don’t have time to cook potato hash every morning.
I sent some over to my neighbor, to serve as my food critic, and she approved, so I guess it’s safe to share.
So here’s what I came up with:
5 Shredded Sweet Potatoes
1 pound of Uncured Bacon End & Pieces (I got mine from Trader Joe’s)
4 green onions sliced (or some plain sweet onions, I had green onions that were going bad & wanted to use them up)
2 tbsp Bragg’s 24 Herbs & Spices Seasoning (this is salt free)
1 tbsp minced garlic
Fry bacon until nice and brown. While your bacon is cooking start shredding your sweet potatoes. Once bacon is done, drain half the bacon grease from your pan and put aside. Put sweet potatoes in same pan you cooked your bacon in. Add your spices and garlic. Once it starts cooking break your bacon into little bits and add to sweet potato mix. If you need more grease while your potatoes are cooking just add from the jar that you set aside. Cook potatoes until they start to brown and soften, about 20-25 minutes. Add green onions a few minutes before you finish cooking.